In your soup pot of choice, heat a thin layer of oil over high heat.

Sear chicken thighs until browned on at least one side, but not cooked through. Remove from the pot.

Add in onion & poblano, sautéing for a few minutes, then follow with garlic, cumin, and prepared ancho chiles. Sauté until fragrant.

Add the chicken thighs back in, the whole tomatoes, and the chicken broth, stirring to release any fond that glazed the bottom of the pan.

Simmer for 20 minutes or until chicken is cooked through and tender.

In your frying vessel of choice, bring 1-2 inches of frying oil to 375°F/190°C.

In batches, add in tortilla strips to fry. Lightly agitate (to prevent sticking/burning) until most of the spattering has subsided (indicating the moisture has been fried off and the strips will be crispy).

Using a spider or slotted spoon, remove strips and drain over a wire rack or paper towel, seasoning immediately with salt.

Scoop out the tomatoes and now-rehydrated ancho chilies and add to a blender with a bit of the broth. Blend until smooth, and add back into the soup.

Remove the chicken thighs and shred them with a couple of forks, and add them back into the soup. If using, add in black beans and or corn.

Taste the broth and adjust the seasoning with salt, lime, or bouillon. Serve with the fried tortilla strips and other toppings of choice. Enjoy.